Beef Birria

This homemade Beef Birria recipe has a rich, flavorful broth and is delicious, hearty Mexican stew. It is best served with some fresh cilantro, chopped red onions, and a squeeze of lime juice. Use the leftover meat to make beef birria quesatacos and dip them in the leftover consommé. Either way, your tastebuds are sure to be delighted

• 2 tablespoons olive oil
• 5 pounds chuck roast (or half beef short ribs and half chuck roast) cut into 2 to 3 inch chunks
• sea salt
• 2 teaspoons dried Mexican oregano
• 2 bay leaves
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon ground cloves
• 6 cloves garlic, peeled
• 1 large onion, sliced in half and peeled with the stem left on
• 8 cups beef stock
• 3 dried guajillo chiles, seeded with the stems cut off
• 3 dried chile de arbol, seeded with the stems cut off
• chopped red onions, cilantro, and lime wedges, for serving